Divide brussels sprouts between clean and dry jars. Put in one clove of garlic and 1/3 t red pepper flakes per jar.

Boil vinegar, water and 1 T pickling salt. Pour into jars, within 1/4 inch from the top. Remove extra air. Seal with lids and rings. Store in the refrigerator up to 30 days. Let sit at least 24 hours before eating.

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones. We hope you'll follow along for inspiration. You can find out more information, including the schedule: here.

Next week, check back for our recipes to inspire your holiday cheese trays. Think homemade cheese and charcuterie...or anything that would go well on a cheese platter. Don't forget to check out our #handcraftededibles pinterest board.

Layer ingredients, in order listed, into (4 quart or larger) crockpot. Turn the pot on low and cover with a lid. After two hours, remove lid and stir to combine. Replace lid and check again in 30 minutes. When all ingredients are melted, stir to combine. Ladle spoonfuls onto waxed paper. Allow to sit up - 1 hour.Thanks, Aunt Patsy!

My Must Try for This Year!!

Easy Fudge

1 bag chocolate chips

1 can sweetened condensed milk

4 T butter

1 t vanilla

1/2 t salt

Microwave butter, chips and milk, in 30 second intervals, stirring between timings. When all is melted stir in vanilla and salt. Stir well. Pour into a foil lined and buttered 8 by 8" pan. Refrigerate for 2 hours. Remove from pan, remove foil. Cut into 1" pieces.